We're looking for a dynamic and enthusiastic Cook to join our fast-paced, high-energy team at Sydney’s most exciting amusement park! This is not fine dining – we're all about serving up tasty, high-quality food in a quick and efficient manner. If you're passionate about food, ready to take on some more responsibility and enjoy the thrill of working in a busy kitchen, please apply today!
(Please note that we do not accept applications through email)
Job Description
Key Responsibilities:
Preparing and cooking delicious food: Create great-tasting, high-quality dishes, with a focus on speed, consistency and presentation.
Health & safety compliance – Adhere to strict hygiene and food safety standards, conducting regular audits and equipment maintenance.
Managing your station: Take ownership of your designated kitchen section, ensuring efficiency during busy periods and that food is prepared and delivered on time.
Assisting the Head and Sous Chef: Support the Head and Sous Chefs in the daily operations of the kitchen, assisting with menu planning, preparation, and managing kitchen activities.
Supporting junior kitchen staff: Mentor and guide junior chefs and other food & beverage team members, being a point of contact for their kitchen queries.
Monitoring inventory and stock management: Help monitor stock levels, ensure supplies are ordered when needed, and assist with maintaining an organised kitchen environment.
Working in a fast-paced environment: Thrive under pressure while maintaining quality, speed, and a positive attitude during shifts.
The roster will be mainly days with some evenings required.
Desired Skills and Experience
To be successful in this role, you will have:
Previous experience in a kitchen role in a high-volume, fast-paced environment, ideally in a higher-end fast food restaurant or casual dining setting.
Strong knowledge of food safety, hygiene standards, and kitchen best practices.
Excellent leadership and communication skills, with the ability to inspire and manage a team.
An eye for detail and a positive attitude.
An interest in developing as a culinary leader and mentor.
Familiarity with dietary restrictions and the ability to create inclusive menus for a variety of guests.
Experience in the amusement or events industry is an advantage.